Proper Date Marking and Disposition

Date marking is a means to control bacteria that grows at refrigeration temperatures!

Proper date marking for Ready To Eat, Temperature Control for Safety Foods:

• When is date marking required?
  • If food is to be held under refrigeration at 41 degrees Fahrenheit or below for more than 24 hours.
  • The first day of food preparation or opening of a container is referred to as Day 1.

If food is to be used or discarded within 24 hours, no date marking is required.

• Food shall be marked with a date to indicate when it needs to be consumed, sold, or discarded by.
  • This means the day the food is prepared or opened plus six days. Example: Food prepared on May 1 must be discarded on May 7.

What about frozen food? Refer to a flow chart from the Iowa Department of Inspections, Appeals, and Licensing.